Beetroot carpaccio with chermoula
Serve the beetroot carpaccio with the anti-boise, roasted almond shavings and possibly grated Parmesan cheese
Serve the beetroot carpaccio with the anti-boise, roasted almond shavings and possibly grated Parmesan cheese
Preparation
Slice the cooked beets into carpaccios. Wash the arugula.
Chop the shallot, cut the olives into rings, the tomato into brunoise, and the mint into julienne.
Sauté the shallot in 30 ml of olive oil, add chermoula herbs, the tomato brunoise, and the olive rings to taste, and heat to 75ºC. Cool the antiboise with the remaining olive oil and add the pomegranate seeds and chopped mint. Season with lemon zest and salt, if desired.
Season the roasted almond shavings with Chermoula spices to taste.
Ingredients
- 1 kg rode bieten (Gekookt)
- 150 g rucola
- 100 g amandelschaafsel (geroosterd)
- 1 sjalot (banaan)
- 50 g olijven (groen)
- 50 g olijven (zwart)
- 2 tomaat
- 30 g granaatappel pitjes
- 2 munt (vers)
- 200 ml olijfolie
- citroen Zeste
- World Spice Blend - Chermoula kruiden fijn zonder zout pure (artnr 1164466)
